- 500g of apricots
- 200ml of milk
- 4 eggs
- 150g of flour
- 100g of almond flour
- 200g of sugar
- rind of 1/2 lemon
- 1 tbsp of vanilla (flavouring/ extract)
- 1+1/2 tbsp of yeast 100ml of Filippo Berio Mild & Light Tasting Olive Oil
- Finely sliced almonds
Cut the apricots into little pieces and put to one side. Blend the drain with the sugar, lemon skin and vanilla.
Mix the two parts of flour and yeast in another bowl and include one egg at a time. At that point include the Gentle & Light Tasting Olive Oil and drain and mix together to get a smooth mixture.
Pour into little oven tins or cupcake container. Cover with the apricots and cut almonds. Cook at 170°C for approximately 20 minutes and check it is cooked employing a toothpick or skewer.
*You can use Mild & Light Olive Oil instead of butter or margarine to cut down on the saturated fats, but not the taste.